Saltfish Fritters

Name: Saltfish Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 8 oz dried salt cod (bacalao), soaked, drained; 1.5 cups all-purpose flour; 1 tsp baking powder; 4 scallions, thinly sliced; 1/2 scotch bonnet or habanero pepper, seeded, minced; 2 garlic cloves, minced; 1/2 tsp black pepper; 1 cup cold water; 1 cup vegetable oil (for frying); 8 lime wedges (for serving)

Caribbean-style salt cod fritters made with a savory batter of rehydrated salt cod, scallions, and scotch bonnet pepper, pan-fried until golden and crispy. Plan ahead: the salt cod must soak overnight to remove excess salt.

40 minEasyServes 4280 cal/serving

CaribbeanAppetizerStovetopPescatarianHigh FiberLow CarbHalal-friendlyDairy-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

8 oz dried salt cod (bacalao), soaked, drained
1.5 cups all-purpose flour
1 tsp baking powder
4 scallions, thinly sliced
1/2 scotch bonnet or habanero pepper, seeded, minced
2 garlic cloves, minced
1/2 tsp black pepper
1 cup cold water
1 cup vegetable oil (for frying)
8 lime wedges (for serving)

Instructions

1

Soak 8 oz dried salt cod (bacalao) in cold water overnight, changing the water 2 to 3 times. Drain, rinse, and flake the fish into small pieces, discarding any bones or skin.
2

In a large bowl, whisk together 1.5 cups all-purpose flour and 1 tsp baking powder. Stir in 4 thinly sliced scallions, 1/2 seeded, minced scotch bonnet or habanero pepper, 2 minced garlic cloves, and 1/2 tsp black pepper.
3

Add the flaked salt cod to the bowl. Pour in 1 cup cold water and stir until a thick batter forms. Add more water a tablespoon at a time if needed.
4

Heat 1 cup vegetable oil (for frying) in a large skillet over medium-high heat to 350 degrees F. Drop heaping tablespoons of batter into the oil in batches, flattening slightly. Do not crowd the pan.
5

Fry 2 to 3 minutes per side until deep golden brown. Remove with a slotted spoon and drain on paper towels.
6

Serve hot with 8 lime wedges (for serving) for squeezing.

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Questions

How hot should the oil be for Saltfish Fritters?

For Saltfish Fritters, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What can I use instead of Scotch bonnet in Saltfish Fritters?

The entry for Saltfish Fritters calls for 1/2 scotch bonnet or habanero pepper, seeded, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Is Saltfish Fritters spicy?

Yes, it is properly hot. The heat in Saltfish Fritters comes from 1/2 scotch bonnet or habanero pepper, seeded, minced. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Saltfish Fritters low-carb?

A serving of Saltfish Fritters carries 8 g of carbohydrate, 6 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Does Saltfish Fritters contain fish?

Yes: 8 oz dried salt cod (bacalao), soaked, drained. The full allergen list for this entry is gluten and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Saltfish Fritters the day before?

Yes. Step 1 is a built-in pause of overnight, or about 8 hours: "Soak 8 oz dried salt cod (bacalao) in cold water overnight, changing the water 2 to 3 times." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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